Chicken and dumplings

Here’s a classic Chicken and Dumplings recipe — hearty, comforting, and perfect for a cozy meal. This version uses tender shredded chicken, creamy broth, and fluffy homemade dumplings (or biscuit-style if you prefer).

Classic Chicken and Dumplings

Ingredients:

For the soup:

• 1 tbsp butter or oil

• 1 small onion, diced

• 2–3 carrots, sliced

• 2–3 celery stalks, sliced

• 2 cloves garlic, minced

• 6 cups chicken broth

• 2–3 cups cooked, shredded chicken (rotisserie works great)

• 1 tsp dried thyme (or Italian seasoning)

• Salt and pepper to taste

• 1/2 cup heavy cream or half-and-half (optional, for creaminess)

For the dumplings:

Option 1 – Homemade Drop Dumplings:

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1 tbsp butter, melted

• 1/2 cup milk (add more if needed)

Option 2 – Shortcut:

• 1 can refrigerated biscuit dough, cut into small pieces

Instructions:

1. Sauté veggies:

   • In a large pot or Dutch oven, heat butter or oil over medium heat.

   • Add onion, carrots, and celery. Cook 5–7 minutes, until softened.

   • Add garlic and cook 1 minute more.

2. Add broth & chicken:

   • Pour in chicken broth and stir in shredded chicken and seasonings.

   • Bring to a simmer. Stir in the cream if using.

3. Make the dumpling dough:

   • In a bowl, mix flour, baking powder, salt, melted butter, and milk. Stir just until combined — dough will be sticky.

4. Add dumplings:

   • Drop spoonfuls of dough into the simmering soup (don’t stir once added). Cover with a tight lid and simmer gently for 15–20 minutes, or until dumplings are cooked through and fluffy inside.

   (If using biscuit dough, just drop in pieces and cook the same way.)

5. Finish:

   • Uncover, gently stir to mix, and taste for seasoning. Serve hot!

Serving Suggestions:

• Fresh chopped parsley or thyme on top

• Side salad or crusty bread

Would you like a slow cooker, Instant Pot, or Southern-style version with rolled dumplings?